Tarts, both sweet and savoury are a staple in French cooking with their crispy pastry and multitude of filling combinations. Generally, when you think of savoury tarts, you imagine delicate concoctions of quiche with some vegetables mixed through. For those who want an alternative that packs a little more punch or who aren’t a fan of the flavour of egg-based tarts, I present you with the following option. The ingredients here are super simple and require little more than to be layered atop one another and baked. There’s no beating or stirring in sight as the core ingredient that binds everything together here is cheese, delicious, melty cheese. Perfect as a gourmet upgrade to the humble pizza and just as great with your favourite beer.
- 2 sheets puff pastry
- 150g Emmental or Comté cheese
- 4 medium tomato
- 3 tablespoon Dijon Mustard
- Provençal herbs (thyme, oregano, rosemary)
- Salt and pepper
- Olive oil
- Slice the cheese and the tomatoes and keep aside.
- Lay one sheet of pastry flat on your bench and brush it with an egg yolk mixed with one teaspoon of cold water. Lay the second sheet on top and gently press together. This will give your tart a crunchier finish. Lay the pastry over a tart baking dish and gently arrange it in the dish. Using a sharp knife trim any excess pastry.
- Spread the Dijon mustard at the bottom then place the cheese on top of it.
- Arrange the sliced tomatoes on top in circular pattern. Sprinkle with the Provençale herbs, drizzle with olive oil and bake for 25-30 minutes at 200 degrees Celsius (392F) and serve hot.
- I recommend a glass of Chateau “La Manufacture” Petit Chablis to compliment this dish, available from airoldifinewines.com.au or if you prefer beer a delicious Pale Ale or even an IPA!